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The BEST Dinner Rolls Recipe
5 from 63 votes

The BEST Dinner Rolls Recipe

These soft, fluffy dinner rolls are made with buttermilk, butter, and yeast for a tender crumb and slightly sweet flavor. The dough is carefully warmed and kneaded to develop elasticity, then allowed to rise until perfectly puffed. Butter is used not only in the dough but also for brushing the rolls post-baking, enhancing the rich golden crust. The recipe makes a generous batch of rolls ideal for family meals or gatherings.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 15
Calories: 195 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 ⅓ cup buttermilk full fat
  • ½ butter plus 3 tablespoons softened butter for the bowl, pan, and brushing the rolls after they’ve baked, unsalted, stick
  • ⅓ cup sugar
  • 5 cups all-purpose flour
  • 2 yeast rapidrise or quick rise, packets
  • 2 teaspoons kosher salt , I prefer Diamond Crystal brand, see note below
  • 3 egg divided
  • sea salt for serving, Maldon

Instructions

    Cup of Yum
  1. Add buttermilk, ½ stick of butter, and sugar to a small saucepan and heat over medium low, stirring occasionally with a spatula. Heat just until butter has melted, then remove from heat. Use a thermometer to check the temperature. It should be warm but not hot and read somewhere between 100 and 110°F. If your mixture registers hotter than that, let it cool on the counter for a bit, or pop it in the fridge for a couple of minutes, then recheck with your thermometer. Otherwise, if the liquid is too hot it could kill your yeast.You can also warm your buttermilk, butter, and sugar in the microwave. Just use a microwave-safe bowl and cook 1 minute at a time, stir, check, repeat until your butter has fully melted. Don't forget a microwave shield or your liquid will spatter.
  2. Add the flour, yeast, and salt to the bowl of a stand mixer fitted with the dough hook. Add the buttermilk mixture, followed by 2 eggs. Mix on medium speed for about 5-7 minutes, or until dough is smooth, elastic, and comes free from the sides of the bowl. (If you don’t have a stand mixer and dough hook, you can mix this in a bowl with a spatula or wooden spoon, and then knead with your hands for about 10 minutes.)
  3. Preheat oven as low as it will go (mine is 170°F) just for one minute, then turn it off (the oven will be just warm enough for proofing your dough). Brush a large bowl with softened butter. Transfer the dough to the bowl and cover with a kitchen towel. Place in the oven to proof for 1 hour (the dough will double in size).
  4. Divide the dough in half, cutting it with a bench scraper or sharp knife. Cut each half in half and those halves in half. You’ll want to have 15 equal pieces of dough (for 15 rolls). I recommend weighing each with a kitchen scale if you want, to ensure they’re all the exact same size, about 70g each. If you have any dough leftover, cut off little pieces and add to each roll.
  5. To shape your rolls, you want to allow some friction between the dough and your work surface. Lightly flour your work surface. Cup your hand around the dough ball, resting the side of your hand on your work surface as you gently roll in quick, tight, circular motions until you have a smooth, round shape (don't worry about the bottom as much). As you're rolling, cover your other dough portions with a kitchen towel so they don't dry out.
  6. Brush a 9x13-inch baking dish with softened butter. Arrange each of your rolls in the pan in three rows of five across. Cover with a dish towel and let sit someplace warm for the rolls to proof (I like stashing mine in the microwave), for 1 hour (if the rolls have not doubled in size by then, you may need to allow another 30 minutes of proofing time).
  7. Once the rolls have finished proofing, preheat your oven to 350°F. Break your remaining egg into a small bowl and whisk well. Brush each roll with your egg wash (you will not use all of it) and place rolls in the oven to bake for about 20-23 minutes, or until golden brown. Once the rolls are done, brush them with more softened butter and top with a sprinkling of flaky sea salt.

Notes

  • If using Morton’s kosher salt, reduce quantity to 1¼ teaspoons as it is saltier than Diamond Crystal.
  • Honey can be used instead of sugar; reduce to ¼ cup due to its sweetness.
  • Active dry yeast can replace rapid-rise yeast but must be proofed beforehand with warm water and sugar.
  • Dough or rolls can be proofed overnight in the refrigerator for convenience and enhanced flavor.
  • Reheat rolls wrapped in foil at 350°F for 7-10 minutes to restore softness.
  • Frozen rolls are best defrosted and warmed in a 325°F oven for 20-30 minutes.
  • Recipe yields about 15 rolls; halve for smaller batches but avoid doubling to maintain quality.

Nutrition Information

Calories 195kcal (10%) Carbohydrates 37g (12%) Protein 6g (12%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 35mg (12%) Sodium 346mg (14%) Potassium 87mg (2%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 84IU (2%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 195

% Daily Value*

Calories 195kcal 10%
Carbohydrates 37g 12%
Protein 6g 12%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 35mg 12%
Sodium 346mg 14%
Potassium 87mg 2%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 84IU 2%
Vitamin C 1mg 1%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.